White & Whole Wheat Sandwich Loaf

A tender, slightly nutty everyday sandwich loaf that blends bread flour with standard whole wheat flour for a hint of wholesome flavor without the density of a full whole-grain bread. Using widely available whole wheat flour keeps the crumb open and sliceable, though you'll lose the distinctive earthy, buttery notes of heirloom Red Fife — the result is still a flavorful, approachable loaf that's great for everyday use.

Ingredients

• warm water (about 100°F / 38°C) – 1½ cups + 1 tbsp
• active dry yeast – 2¼ tsp (1 packet)
• honey – 1 tbsp
• bread flour, plus more for dusting – 2½ cups
• whole wheat flour – 1 cup
• fine salt – 1½ tsp
• neutral oil (such as sunflower or canola) – 2 tbsp

Instructions

1. Combine 1½ cups + 1 tbsp (345g) warm water (about 100°F / 38°C), the yeast, and the honey in the bowl of a stand mixer. Stir briefly and let sit for 5–8 minutes until foamy. If nothing happens, your yeast may be dead — start over with fresh yeast before adding flour.
2. Add both flours and the salt to the yeast mixture. Mix on low with the dough hook until the flour is mostly incorporated, about 2 minutes, then increase to medium and knead for 5 minutes. Pour in the oil and continue kneading for another 4–5 minutes, until the dough is smooth, slightly tacky, and pulls cleanly from the sides of the bowl. Aim for a dough that passes the windowpane test (a small piece stretches thin without tearing). Whole wheat flour absorbs water more slowly than white flour, so if the dough feels stiff or shaggy after the first 2 minutes on low, let it rest for 5 minutes before continuing — this gives the bran time to hydrate and prevents you from adding excess flour.
3. Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp kitchen towel or plastic wrap and let rise at room temperature until doubled, about 1 to 1½ hours.
4. Lightly flour your work surface. Turn the dough out and gently press it into a rough rectangle about 8 inches wide. Fold one short end into the center, then fold the other short end over the top (like a letter), and tuck the seam underneath. Place the shaped loaf seam-side down in a lightly greased 9×5-inch loaf pan. Use confident, deliberate movements rather than aggressive stretching to keep the surface tension tight and the crumb even.
5. Cover the pan loosely and let the loaf proof at room temperature for 45 minutes to 1 hour, until it has risen about 1 inch above the rim of the pan and looks visibly puffy. Meanwhile, preheat your oven to 400°F / 205°C (convection: 375°F / 190°C) with a rack in the lower third.
6. Slash the top of the loaf lengthwise with a sharp serrated knife or a lame (a quick, confident stroke about ½ inch deep). Bake for 30–35 minutes until the crust is deep golden brown and the loaf sounds hollow when you tap the bottom. An instant-read thermometer inserted into the center should read 200–205°F / 93–96°C. Remove from the pan and let cool on a wire rack for at least 30 minutes before slicing — cutting too soon traps steam in the crumb and makes it gummy.